In this hummus recipe, I use white Italian beans instead of chickpeas for a Mediterranean twist on the Middle Eastern classic. Luscious Garlic Confit (p. 193) infuses the dip with a sweet, rich flavor. This creamy, healthful puree is delicious with crudités, Seasoned Pita Crisps (p. 89), blue corn tortilla chips, or on a sandwich with grilled vegetables and (of course) hot sauce. White Bean Hummus can also partner with a few other items to create a beautiful antipasto platter. Just add, for example, roasted red pepper strips, marinated olives, and a few tablespoons of roasted garlic cloves. Don’t be surprised if this becomes one of your new (snacking and entertaining) staples.
For a pretty presentation, garnish this hummus with a sprig of fresh thyme or rosemary (which will echo the flavors in the confit), another drizzle of extra-virgin olive oil, and a sprinkling of red pepper.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Prepare Garlic Confit.
Step 2
Place the garlic clove, salt, and red pepper in the bowl of a food processor and process to a rough paste. Add the beans and pulse briefly. Add the Garlic Confit, tahini, water, vinegar, lemon juice, olive oil, and confit oil and process until smooth. Taste, and add more salt, lemon, or vinegar as desired.
